Name: Lamb, squash & apricot tagine
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp oil; 1 large onion finely chopped; 2 garlic cloves finely chopped; 1 tbsp ras-el-hanout; 1 tsp ground coriander; 600g lamb leg, diced into 2cm pieces, excess fat trimmed; 200g butternut squash diced; 200g soft dried apricot; 400g can chopped tomato; 500ml lamb or beef stock; zest 1 lemon; small bunch coriander; couscous and natural yogurt to serve

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Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 40 mins

A star rating of 4.8 out of 5.97 ratingsRate

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A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp oil
1 large onion

finely chopped
2 garlic cloves

finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb

leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash

diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt

to serve

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Nutrition: per serving

kcal451

low
fat18g
saturates6g
carbs29g
sugars26g
fibre7g
protein43g
salt0.3g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
step 2

Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
step 3

Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Recipe from Good Food magazine, August 2012

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A star rating of 4.8 out of 5.97 ratings

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